Tuesday, January 27, 2009

Mexican Rice

2 T. butter
1 to 2 cloves garlic, minced
1 c. white rice
1 c. carrots, diced or minced
1 c. frozen corn kernels
1 3/4 c. canned salsa (We love Safeway's Chipotle, medium)
1 1/4 c. water

Melt butter in a medium saucepan. Add garlic, onions, and rice. Cook 3-5 minutes, stirring, until rice is golden brown. Add carrots, corn, salsa, and water. Bring to a boil. Cover, reduce heat and simmer 30 minutes or until tender.

(I think I can make this rice in my sleep. We LOVE it with anything Mexican. I've changed the orginal recipe to have more veggies, but feel free to add less if it is too chunky for you.)

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